Yellowtail in a fragrant tomato sauce

Recipe from: 8/1/1992 12:00:00 AM
Ingredients 12
Servings 6
Time

Ingredients

  • 30
    ml
    olive oil
  • 4
    shallots, chopped
  • 225
    g
    tomatoes, drained and chopped
  • salt and freshly ground black pepper
  • 5
    ml
    dried thyme
  • 5
    ml
    dried rosemary
  • 5
    ml
    basil
  • 5
    ml
    fennel
  • 6
    thick slices yellowtail, washed and dried
  • flour for coating
  • 50
    g
    butter
  • 30
    ml
    vegetable oil
 

Method

 
1. Heat the oil in a small pan, add the shallots, tomatoes, salt, pepper and herbs. Cook over a brisk heat, stirring until the moisture has evaporated and the mixture is soft and thick. Reduce heat to low, and keep mixture hot. 2. Season the fish on both sides and roll in flour. Heat butter with the vegetable oil in a large frying pan and fry the fish until golden, 4 to 5 minutes on each side. 3. Arrange the fish on top of the tomato sauce, on a heated serving dish. Serve with pasta.
 

Read more on: fish/seafood  |  shallow-fry
 

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